UntrainedChef
Lamb Soup with Lightly Salted Lamb - soup, lamb recipe

Lamb Soup with Lightly Salted Lamb

1 hr 40 min
2 portions

Perfect for a cold autumn or winter evening — salted lamb and root vegetables make a broth that warms you right through.

Instructions

  1. 1

    Put the lamb in a pot and pour over enough water to just barely cover it. Bring to a boil, then lower the heat and let the meat simmer for about 2 hours, or until it's tender enough to fall off the bone. Skim off any foam and impurities that rise to the surface as it cooks.

  2. 2

    Strain the broth and let the meat cool down until you can handle it with your hands. Pull the meat off the bones and cut it into chunks.

  3. 3

    Taste the broth — if it seems a bit weak, crumble in a little stock cube. Cut the onion, carrots, celeriac, leek, swede, and potatoes into even-sized pieces and add them to the pot with the broth.

  4. 4

    Let the soup simmer for about 15 minutes until the vegetables are tender. Add the meat back in and let everything heat through. Season with salt and pepper, then scatter over the chopped parsley just before serving.

Per average serving

10
Calories
kcal
0.3
Protein
g
2.3
Carbs
g
0
Fat
g
0.4g
Fiber
1.1g
Sugar
1mg
Sodium

Tips from the kitchen

  • Since the lamb is already salted, hold off on adding any salt until the very end. Taste the broth after the vegetables have cooked, then decide. Sometimes it needs none at all.
  • Skim the foam off properly during those first 20 minutes or so. That grey scum is what makes a broth look cloudy and taste a bit off, and once the vegetables go in it's harder to get at.
  • Cut the potatoes and swede roughly the same size so they finish cooking together. If your potato chunks are much bigger than the carrot, they'll still be hard when everything else is soft.
  • Let the meat cool enough to handle before you pull it apart. Pick out any little bone bits and gristle while you're at it. Easier now than fishing them out of the bowl later.
  • Only crumble in the stock cube if the broth tastes thin after two hours of simmering. A good salted lamb usually gives you plenty on its own.

Ways to vary it

  • A handful of cabbage cut into wedges is a nice addition if you have some. Add it with the rest of the vegetables and it softens right along with them.
  • You can swap the beef stock cube for a lamb or chicken one if that's what's in the cupboard. It won't change much, just rounds out the broth.
  • If you like a thicker soup, leave a couple of the potato pieces to break down a bit as they simmer. They'll soften into the broth and give it more body.

Storage & leftovers

Keeps in the fridge for three or four days in a covered container, and honestly it tastes better the next day. It freezes well too, up to three months. Reheat gently on the stove so the meat doesn't go stringy, and add the parsley fresh after warming rather than freezing it in.

What to serve with it

Some flatbread or a slice of buttered bread on the side is all it needs. A bit of coarse mustard alongside the lamb is good too if you like that.

UC
By Untrained ChefPublished 13 June 2026

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